Wild Mushroom

Wild Mushroom Stuffed Veal Roast

» 1 boneless veal shoulder roast (2½ to 3 pounds)
» ½ teaspoon salt

Filling:
» 1 tablespoon butter
» 4 ounces assorted wild mushrooms (such as shiitake, oyster and cremini), coarsely chopped
» ¼ cup minced shallots
» 2 cloves garlic, minced
» 2 tablespoons chopped fresh herbs (such as rosemary, sage and thyme)
» 1 teaspoon coarse ground black pepper

Sauce:
» ¾ cup dry white wine
» 2 teaspoons cornstarch dissolved in 1 tablespoon water
» 1/3 cup heavy cream
» ¼ teaspoon salt (optional)

1. Heat oven to 325ºF. For filling, heat butter in medium nonstick skillet over medium heat until melted. Add mushrooms, shallots and garlic; cook 2 to 3 minutes or until just tender, stirring occasionally. Combine herbs and pepper in small bowl. Add half of herb mixture to mushroom mixture, stirring to combine.

2. Unroll veal roast; season with ½ teaspoon salt. Spread evenly with mushroom mixture. Roll up veal jelly-roll fashion; tie with string. Press remaining herb mixture evenly into surface of roast.

3. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of veal, not resting in fat or stuffing. Do not add water or cover. Roast in 325ºF oven to desired doneness; approximately 33 to 35 minutes per pound for medium doneness. Do not overcook.

4. Remove roast when meat thermometer registers 155ºF for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise approximately 5ºF to reach 160ºF for medium.)

5. Meanwhile for sauce, add enough water to pan drippings to measure ¼ cup; return mixture to roasting pan. Stir in wine. Cook and stir over medium-high heat until browned bits attached to pan are dissolved. Continue cooking 3 minutes, stirring occasionally. Stir in cornstarch mixture and heavy cream. Cook and stir 1 to 2 minutes or until thickened and bubbly. Add salt, if desired. Carve roast into thin slices. Serve with sauce.

Makes 6 to 8 servings

Nutrition information per serving: 331 calories, 15 g fat